You are here

Classic Fondue Neuchateloise

world.food's picture
Ingredients
  Swiss gruyere cheese 1⁄2 Pound, coarsely grated (2 cups, imported)
  Swiss emmentaler cheese 1⁄2 Pound, coarsely grated (2 cups, imported)
  Cornstarch 1 Tablespoon
  Dry white wine 2 Cup (32 tbs) (preferably Neuchatel)
  Garlic clove 1 Medium, peeled and bruised with the flat of a knife
  Kirsch 2 Tablespoon (Imported)
  Nutmeg 1⁄8 Teaspoon (preferably freshly grated)
  Salt 1⁄8 Teaspoon
  Freshly ground black pepper To Taste
  French bread loaf/Italian bread loaf 1 Large, with the crust left on, cut into 1 inch cubes
Directions

MAKING
1. Take a large bowl, add the cheeses and cornstarch and toss until thoroughly combined.
2. In a 2-quart fondue dish or any 2-quart flameproof enameled casserole, add the wine and garlic. Bring to a boil over high heat.
3. Allow the wine boil briskly for 1 or 2 minutes, then discard the garlic.
4. Reduce the heat. let the wine to barely simmer.
5. With a table fork, stir continuously as you add the cheese mixture a handful at a time. Allow each handful melt before adding another.
6. When the fondue becomes creamy and smooth, add in the kirsch, nutmeg, salt and a few grindings of black pepper, and taste for seasoning. Stir well.

SERVING
7. Keep the fondue dish or casserole over an alcohol or gas table burner in the middle of the dining table or on the floor. Control the heat so that the fondue barely simmers.
8. Keep a basketful of the bread cubes alongside the fondue along with skewers or fondue forks.
9. Let the guests, dip and eat to their liking.

TIPS
Fondue must be consumed in the molten state.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Interest: 
Holiday, Party
Ingredient: 
Cheese
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
4.310715
Average: 4.3 (14 votes)